Food in the air and space: the surprising history of food and drink in the skies
In the history of cooking, there has been no more challenging environment than those craft in which humans took to the skies. The tale begins with meals aboard balloons and zeppelins, where cooking was accomplished below explosive bags of hydrogen, ending with space station dinners that were cooked...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Lanham
Rowman & Littlefield
[2015]
|
| Schriftenreihe: | The food on the go series
|
| Schlagworte: | |
| Zusammenfassung: | In the history of cooking, there has been no more challenging environment than those craft in which humans took to the skies. The tale begins with meals aboard balloons and zeppelins, where cooking was accomplished below explosive bags of hydrogen, ending with space station dinners that were cooked thousands of miles below. This book is the first to chart that history worldwide, exploring the intricacies of inflight dining from 1783 to the present day, aboard balloons, zeppelins, land-based aircraft and flying boats, jets, and spacecraft. It charts the ways in which commercial travelers were lured to try flying with the promise of familiar foods, explains the problems of each aerial environment and how chefs, engineers, and flight crew adapted to them, and tells the stories of pioneers in the field. Hygiene and sanitation were often difficult, and cultural norms and religious practices had to be taken into account. The history is surprising and sometimes humorous--at times some ridiculous ideas were tried, and airlines offered some strange meals to try to attract passengers. It's an engrossing story with quite a few twists and turns, and this first book on the subject tells it with a light touch |
| Beschreibung: | Includes index |
| Beschreibung: | xiii, 231 pages illustrations 24 cm |
| ISBN: | 9781442227286 1442227281 9781442272392 1442272392 |
Internformat
MARC
| LEADER | 00000nam a2200000 c 4500 | ||
|---|---|---|---|
| 001 | BV050186477 | ||
| 003 | DE-604 | ||
| 007 | t| | ||
| 008 | 250227s2015 xx a||| b||| 00||| eng d | ||
| 020 | |a 9781442227286 |9 9781442227286 | ||
| 020 | |a 1442227281 |9 1442227281 | ||
| 020 | |a 9781442272392 |9 9781442272392 | ||
| 020 | |a 1442272392 |9 1442272392 | ||
| 035 | |a (DE-599)BVBBV050186477 | ||
| 040 | |a DE-604 |b ger |e rda | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-210 | ||
| 100 | 1 | |a Foss, Richard |c (Food historian) |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Food in the air and space |b the surprising history of food and drink in the skies |c Richard Foss |
| 264 | 1 | |a Lanham |b Rowman & Littlefield |c [2015] | |
| 300 | |a xiii, 231 pages |b illustrations |c 24 cm | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 0 | |a The food on the go series | |
| 500 | |a Includes index | ||
| 505 | 8 | |a Introduction : The First Toast -- The Forerunners : Lessons from the Balloon Era -- Luxury in the Skies : The Zeppelin Era -- The Early Days of the Airplane Age (1920 -1930) -- The Technology of Heat in Flight before 1940 -- From 1930 to the Second World War : Flying Boats -- Land-Based Craft from 1930 to the Outbreak of War -- A Window into the Design Process -- World War II and the Postwar Bonanza (1941 -1950) -- Physiology of Taste in Flight -- Competition, Regulation, and the Dawn of the Jet Age (1950 -1958) -- Airline Food in Popular Culture -- Jet Age Mass Transit and Luxury Competition (1958 -1966) -- Technology of Heat in Flight, Part Two -- Jumbo Jets, Excess, and Cultural Expression (1966 -1975) -- The Elusive History of Special Meals -- Years of Chaos and Change (1975 -1985) -- Designing the Flying Meal -- The Decline and Fall of Inflight Dining (1985 - Present) -- Tubes and Cubes : Food in Space (1961 -1965) -- Commercialization of Space Food on Earth -- Apollo, Soyuz, and Variety in Space (1966 -1994) -- The Difficulties of Cooking in Space -- Shuttles, the ISS, and Taikonauts (1981 - present) -- Recipes -- Appendix : Unsolved Questions | |
| 520 | 3 | |a In the history of cooking, there has been no more challenging environment than those craft in which humans took to the skies. The tale begins with meals aboard balloons and zeppelins, where cooking was accomplished below explosive bags of hydrogen, ending with space station dinners that were cooked thousands of miles below. This book is the first to chart that history worldwide, exploring the intricacies of inflight dining from 1783 to the present day, aboard balloons, zeppelins, land-based aircraft and flying boats, jets, and spacecraft. It charts the ways in which commercial travelers were lured to try flying with the promise of familiar foods, explains the problems of each aerial environment and how chefs, engineers, and flight crew adapted to them, and tells the stories of pioneers in the field. Hygiene and sanitation were often difficult, and cultural norms and religious practices had to be taken into account. The history is surprising and sometimes humorous--at times some ridiculous ideas were tried, and airlines offered some strange meals to try to attract passengers. It's an engrossing story with quite a few twists and turns, and this first book on the subject tells it with a light touch | |
| 653 | 0 | |a Food habits / History | |
| 653 | 0 | |a Drinking customs / History | |
| 653 | 0 | |a Flight / History | |
| 653 | 0 | |a Habitudes alimentaires / Histoire | |
| 653 | 0 | |a Boissons / Fonctions sociales / Histoire | |
| 653 | 0 | |a Vol / Histoire | |
| 653 | 0 | |a Drinking customs | |
| 653 | 0 | |a Flight | |
| 653 | 0 | |a Food habits | |
| 653 | 6 | |a History | |
| 653 | 6 | |a History | |
| 943 | 1 | |a oai:aleph.bib-bvb.de:BVB01-035522105 | |
Datensatz im Suchindex
| _version_ | 1825223180695896064 |
|---|---|
| adam_text | |
| any_adam_object | |
| author | Foss, Richard (Food historian) |
| author_facet | Foss, Richard (Food historian) |
| author_role | aut |
| author_sort | Foss, Richard (Food historian) |
| author_variant | r f rf |
| building | Verbundindex |
| bvnumber | BV050186477 |
| contents | Introduction : The First Toast -- The Forerunners : Lessons from the Balloon Era -- Luxury in the Skies : The Zeppelin Era -- The Early Days of the Airplane Age (1920 -1930) -- The Technology of Heat in Flight before 1940 -- From 1930 to the Second World War : Flying Boats -- Land-Based Craft from 1930 to the Outbreak of War -- A Window into the Design Process -- World War II and the Postwar Bonanza (1941 -1950) -- Physiology of Taste in Flight -- Competition, Regulation, and the Dawn of the Jet Age (1950 -1958) -- Airline Food in Popular Culture -- Jet Age Mass Transit and Luxury Competition (1958 -1966) -- Technology of Heat in Flight, Part Two -- Jumbo Jets, Excess, and Cultural Expression (1966 -1975) -- The Elusive History of Special Meals -- Years of Chaos and Change (1975 -1985) -- Designing the Flying Meal -- The Decline and Fall of Inflight Dining (1985 - Present) -- Tubes and Cubes : Food in Space (1961 -1965) -- Commercialization of Space Food on Earth -- Apollo, Soyuz, and Variety in Space (1966 -1994) -- The Difficulties of Cooking in Space -- Shuttles, the ISS, and Taikonauts (1981 - present) -- Recipes -- Appendix : Unsolved Questions |
| ctrlnum | (DE-599)BVBBV050186477 |
| format | Book |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>00000nam a2200000 c 4500</leader><controlfield tag="001">BV050186477</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="007">t|</controlfield><controlfield tag="008">250227s2015 xx a||| b||| 00||| eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781442227286</subfield><subfield code="9">9781442227286</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">1442227281</subfield><subfield code="9">1442227281</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781442272392</subfield><subfield code="9">9781442272392</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">1442272392</subfield><subfield code="9">1442272392</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV050186477</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rda</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-210</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Foss, Richard</subfield><subfield code="c">(Food historian)</subfield><subfield code="e">Verfasser</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Food in the air and space</subfield><subfield code="b">the surprising history of food and drink in the skies</subfield><subfield code="c">Richard Foss</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Lanham</subfield><subfield code="b">Rowman & Littlefield</subfield><subfield code="c">[2015]</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">xiii, 231 pages</subfield><subfield code="b">illustrations</subfield><subfield code="c">24 cm</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="0" ind2=" "><subfield code="a">The food on the go series</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Includes index</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">Introduction : The First Toast -- The Forerunners : Lessons from the Balloon Era -- Luxury in the Skies : The Zeppelin Era -- The Early Days of the Airplane Age (1920 -1930) -- The Technology of Heat in Flight before 1940 -- From 1930 to the Second World War : Flying Boats -- Land-Based Craft from 1930 to the Outbreak of War -- A Window into the Design Process -- World War II and the Postwar Bonanza (1941 -1950) -- Physiology of Taste in Flight -- Competition, Regulation, and the Dawn of the Jet Age (1950 -1958) -- Airline Food in Popular Culture -- Jet Age Mass Transit and Luxury Competition (1958 -1966) -- Technology of Heat in Flight, Part Two -- Jumbo Jets, Excess, and Cultural Expression (1966 -1975) -- The Elusive History of Special Meals -- Years of Chaos and Change (1975 -1985) -- Designing the Flying Meal -- The Decline and Fall of Inflight Dining (1985 - Present) -- Tubes and Cubes : Food in Space (1961 -1965) -- Commercialization of Space Food on Earth -- Apollo, Soyuz, and Variety in Space (1966 -1994) -- The Difficulties of Cooking in Space -- Shuttles, the ISS, and Taikonauts (1981 - present) -- Recipes -- Appendix : Unsolved Questions</subfield></datafield><datafield tag="520" ind1="3" ind2=" "><subfield code="a">In the history of cooking, there has been no more challenging environment than those craft in which humans took to the skies. The tale begins with meals aboard balloons and zeppelins, where cooking was accomplished below explosive bags of hydrogen, ending with space station dinners that were cooked thousands of miles below. This book is the first to chart that history worldwide, exploring the intricacies of inflight dining from 1783 to the present day, aboard balloons, zeppelins, land-based aircraft and flying boats, jets, and spacecraft. It charts the ways in which commercial travelers were lured to try flying with the promise of familiar foods, explains the problems of each aerial environment and how chefs, engineers, and flight crew adapted to them, and tells the stories of pioneers in the field. Hygiene and sanitation were often difficult, and cultural norms and religious practices had to be taken into account. The history is surprising and sometimes humorous--at times some ridiculous ideas were tried, and airlines offered some strange meals to try to attract passengers. It's an engrossing story with quite a few twists and turns, and this first book on the subject tells it with a light touch</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Food habits / History</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Drinking customs / History</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Flight / History</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Habitudes alimentaires / Histoire</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Boissons / Fonctions sociales / Histoire</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Vol / Histoire</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Drinking customs</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Flight</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Food habits</subfield></datafield><datafield tag="653" ind1=" " ind2="6"><subfield code="a">History</subfield></datafield><datafield tag="653" ind1=" " ind2="6"><subfield code="a">History</subfield></datafield><datafield tag="943" ind1="1" ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-035522105</subfield></datafield></record></collection> |
| id | DE-604.BV050186477 |
| illustrated | Illustrated |
| indexdate | 2025-02-27T15:01:09Z |
| institution | BVB |
| isbn | 9781442227286 1442227281 9781442272392 1442272392 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-035522105 |
| open_access_boolean | |
| owner | DE-210 |
| owner_facet | DE-210 |
| physical | xiii, 231 pages illustrations 24 cm |
| publishDate | 2015 |
| publishDateSearch | 2015 |
| publishDateSort | 2015 |
| publisher | Rowman & Littlefield |
| record_format | marc |
| series2 | The food on the go series |
| spelling | Foss, Richard (Food historian) Verfasser aut Food in the air and space the surprising history of food and drink in the skies Richard Foss Lanham Rowman & Littlefield [2015] xiii, 231 pages illustrations 24 cm txt rdacontent n rdamedia nc rdacarrier The food on the go series Includes index Introduction : The First Toast -- The Forerunners : Lessons from the Balloon Era -- Luxury in the Skies : The Zeppelin Era -- The Early Days of the Airplane Age (1920 -1930) -- The Technology of Heat in Flight before 1940 -- From 1930 to the Second World War : Flying Boats -- Land-Based Craft from 1930 to the Outbreak of War -- A Window into the Design Process -- World War II and the Postwar Bonanza (1941 -1950) -- Physiology of Taste in Flight -- Competition, Regulation, and the Dawn of the Jet Age (1950 -1958) -- Airline Food in Popular Culture -- Jet Age Mass Transit and Luxury Competition (1958 -1966) -- Technology of Heat in Flight, Part Two -- Jumbo Jets, Excess, and Cultural Expression (1966 -1975) -- The Elusive History of Special Meals -- Years of Chaos and Change (1975 -1985) -- Designing the Flying Meal -- The Decline and Fall of Inflight Dining (1985 - Present) -- Tubes and Cubes : Food in Space (1961 -1965) -- Commercialization of Space Food on Earth -- Apollo, Soyuz, and Variety in Space (1966 -1994) -- The Difficulties of Cooking in Space -- Shuttles, the ISS, and Taikonauts (1981 - present) -- Recipes -- Appendix : Unsolved Questions In the history of cooking, there has been no more challenging environment than those craft in which humans took to the skies. The tale begins with meals aboard balloons and zeppelins, where cooking was accomplished below explosive bags of hydrogen, ending with space station dinners that were cooked thousands of miles below. This book is the first to chart that history worldwide, exploring the intricacies of inflight dining from 1783 to the present day, aboard balloons, zeppelins, land-based aircraft and flying boats, jets, and spacecraft. It charts the ways in which commercial travelers were lured to try flying with the promise of familiar foods, explains the problems of each aerial environment and how chefs, engineers, and flight crew adapted to them, and tells the stories of pioneers in the field. Hygiene and sanitation were often difficult, and cultural norms and religious practices had to be taken into account. The history is surprising and sometimes humorous--at times some ridiculous ideas were tried, and airlines offered some strange meals to try to attract passengers. It's an engrossing story with quite a few twists and turns, and this first book on the subject tells it with a light touch Food habits / History Drinking customs / History Flight / History Habitudes alimentaires / Histoire Boissons / Fonctions sociales / Histoire Vol / Histoire Drinking customs Flight Food habits History |
| spellingShingle | Foss, Richard (Food historian) Food in the air and space the surprising history of food and drink in the skies Introduction : The First Toast -- The Forerunners : Lessons from the Balloon Era -- Luxury in the Skies : The Zeppelin Era -- The Early Days of the Airplane Age (1920 -1930) -- The Technology of Heat in Flight before 1940 -- From 1930 to the Second World War : Flying Boats -- Land-Based Craft from 1930 to the Outbreak of War -- A Window into the Design Process -- World War II and the Postwar Bonanza (1941 -1950) -- Physiology of Taste in Flight -- Competition, Regulation, and the Dawn of the Jet Age (1950 -1958) -- Airline Food in Popular Culture -- Jet Age Mass Transit and Luxury Competition (1958 -1966) -- Technology of Heat in Flight, Part Two -- Jumbo Jets, Excess, and Cultural Expression (1966 -1975) -- The Elusive History of Special Meals -- Years of Chaos and Change (1975 -1985) -- Designing the Flying Meal -- The Decline and Fall of Inflight Dining (1985 - Present) -- Tubes and Cubes : Food in Space (1961 -1965) -- Commercialization of Space Food on Earth -- Apollo, Soyuz, and Variety in Space (1966 -1994) -- The Difficulties of Cooking in Space -- Shuttles, the ISS, and Taikonauts (1981 - present) -- Recipes -- Appendix : Unsolved Questions |
| title | Food in the air and space the surprising history of food and drink in the skies |
| title_auth | Food in the air and space the surprising history of food and drink in the skies |
| title_exact_search | Food in the air and space the surprising history of food and drink in the skies |
| title_full | Food in the air and space the surprising history of food and drink in the skies Richard Foss |
| title_fullStr | Food in the air and space the surprising history of food and drink in the skies Richard Foss |
| title_full_unstemmed | Food in the air and space the surprising history of food and drink in the skies Richard Foss |
| title_short | Food in the air and space |
| title_sort | food in the air and space the surprising history of food and drink in the skies |
| title_sub | the surprising history of food and drink in the skies |
| work_keys_str_mv | AT fossrichard foodintheairandspacethesurprisinghistoryoffoodanddrinkintheskies |